Happy Monday, friends, and apologies for being a little late to post. I think that "late" is going to be the theme of the week. Fingers crossed for understanding editors. It's not like I frittered away the weekend, either. I did so not fritter. Okay, there was a nap in there, and I did finish Ruth Ozeki's marvelous A Tale for the Time Being. ( Hilo folks, you'll enjoy the references to Hilo in there.) I may have also gone to the park and to three garage sales. That can hardly be consider frittering, though, since it's important to enjoy beautiful days and bargains. I did iron, which as you all know, I despise.
Pictured above: KTA's recipe for Stir Fry Chicken & Green Beans. Mr. L pronounced this a "Make Again," which is sort of like four stars at our house ("I want to marry you again" would be five).
I tried to look up the recipe on KTA's website, but I guess this one isn't up, yet. I have therefore included a photo of it at the bottom of this post.
It's 6:31 as I write this, and I have yet to make dinner, so I had better be brief.
Sunday: The aforementioned Stir Fry Chicken & Green Beans. Make it. It's great. I used chicken thighs and although the sesame oil was optional, I vote that it shouldn't be. Yum.
Monday: I am re-heating spaghetti and meatballs, because I had to spend the day in a class.
Tuesday: Also planning to be a slacker on Tuesday. Purchased Rotisserie Chicken, Salad, and French Bread
Wednesday: Stuffed Cabbage (stuffed with turkeyburger and ricotta cheese); topped with four-cheese pasta sauce; noodles.
Thursday: Pork Loin with Red Wine Reduction; Mashed Potatoes; Broccoli
Friday: Pasta with Peppers and Sausage; Green Salad
Saturday: Chicken Parmesan Casserole (via Pinterest)
Here is that KTA recipe. Cheers, friends! - C. Ironing
It's good to experiment with food, I think. Also, sometimes, you THINK you have a can of chiles in the pantry, but it turns out that you're wrong, so it's also good to be flexible. Such was the case with this dish, above, which I think started out to be Pork Chile Verde but ended up just being a really nice braised pork. I had the right spices, but not the rest of the ingredients. I seasoned the pork with a Mexican spice blend, thickened with a little flour, and poured in some chopped tomatoes and a bottle of beer. I let that cook down until the pork was very tender and served it with rice. It was great.
Yesterday we let the the Waiakea Lions cook our breakfast at their annual Chuckwagon Breakfast. Still a deal: $6 and we couldn't eat it all. After that, we hit the garage sales. Don't laugh, but I bought an iron. It's in excellent shape, and it was a dollar. A dollar. I really hate ironing, but heck, if I have to do it, I'd like to use good equipment.
I cheated a little in the "What We're Eating" segment in that last night we already ate one of the menu items. I tried out a Stovetop Lasagna. Mr. L found this recipe somewhere on a blog he follows and so we decided we'd try it. I usually shy away from recipes where you cook things all in one pot, because the pasta, or rice, tends to have a different texture. Such was the case with this, although it wasn't so much that I didn't enjoy it. I did have to tweak it a little. First off, I thought it needed more liquid. My noodles just weren't cooking, and the mixture seemed dry. I ended up using a cup and a half of water and I added a half a can (the tomato sauce can) of red wine. You need to keep stirring -- the noodles want to stick to the pan. It seemed creamier than a traditional layered lasagna; maybe that was from the ricotta being stirred in. I'm not sure. Lastly, it's just not as pretty when you serve it. A traditional lasagna is really nice-looking; this just . . . isn't. But that's OK, because when was the last time you made a "lasagna" in about 20 minutes? There is the beauty of it -- plus, it tasted like lasagna. So, I'd say, this is worth a try.
Tonight, Sunday, I'll be trying to create a quinoa-mushroom-vermicelli pilaf. Who knows, it may have been done before. People are very creative with quinoa. I plan to saute' the mushrooms, quinoa, some shallots and vermicelli in butter and then add hot chicken broth. I'll top with sliced, toasted almonds. And maybe some parmesan. That will go with a recipe of Mark Bittman's: Sauteed Medallions of Pork with Lemon and Parsley.
Anyway, here is how things look for this week:
Saturday: Stovetop Lasagna, Zucchini, and Salad
Sunday: Mark Bittman's Sauteed Medallions of Pork with Lemon and Parsley, Quinoa-Rice-Mushroom Pilaf, Tossed Green Salad with Cilantro-Avocado Dressing
Monday: Creamy Bacon Carbonara with Chicken; Zucchini
Tuesday: Kalua Pork with Cabbage; Rice
Wednesday: Lindstrom "Biff" with Red Potatoes (see previous post)
Thursday: Salmon; Rice; Broccoli
Have a great week, everyone!
Pictured above: Patz Pies' Chicken Caesar Salad. This salad is huge. I was at a loss for words and suggested, "vessel." Mr. L came up with a better description: A dory. It's a dory of salad. A boat-load. Get it? Sorry.
Anyway, we also order a slice of pizza and split 'em both.
In other news, if you are looking for new Hawaii food products and/or places to eat, check these out:
Waipio Valley Cookhouse:
Yes, I'm tooting my horn a little, there. :-)
While we were out checking out garage sales two weeks ago, we struck gold. John and Michele Gamble (The Palms Cliff House) have started an estate sale business, and are renting a space up in Papaikou. It's sort of across from the Onomea Bay Credit Union. It isn't open all the time, but if you want to check it out, call them at 989-6077. I scored a beautiful casserole dish. I'll put in a slideshow below with some pictures of the great stuff they have.
What are we eating, this week? Well, let's pick up with today, which is later than normal, but yesterday was a blur.
Monday: Sam Choy's Meatloaf, Mashed Potatoes, Tossed Green Salad
Tuesday: Baked Chicken Alfredo with Mushrooms; Rolls; Caesar Salad
Wednesday; Angel Hair Pasta with Roasted Red Pepper Sauce
Thursday: Salmon, Rice Pilaf, Green Beans with Shallots and Bacon
Friday: Sausage Hero Sandwiches with Peppers; Home Fries
Here are the vintage treasures:
I hope you got to have a holiday. I am thinking, "nap" sounds like a good plan, today.